Nutritional quality analysis of Chimonobambusa utilis bamboo shoots at different heights and parts

doi:10.12302/j.issn.1000-2006.202303001

JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2024, Vol. 48 ›› Issue (6): 79-90.doi: 10.12302/j.issn.1000-2006.202303001

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Nutritional quality analysis of Chimonobambusa utilis bamboo shoots at different heights and parts

QIN Min¹^,²(), WANG Xiaoqin³(), BIAN Lili¹^,², WU Hongyu¹^,², YAO Wenjing¹, LIN Shuyan¹^,^*()

1. Co-Innovation Center for Sustainable Forestry in Southern China, Bamboo Research Institute, Nanjing Forestry University, Nanjing 210037, China
2. College of Life Science, Nanjing Forestry University, Nanjing 210037, China
3. Agricultural and Rural Service Centre, Shunwang Street, Zhucheng City People’s Government, Shandong Province, Zhucheng 262200, China

Received:2023-03-01 Revised:2023-04-07 Online:2024-11-30 Published:2024-12-10
Contact: LIN Shuyan E-mail:mq178828@163.com;xiaoqin-2009@163.com;lrx@njfu.com.cn

Abstract

Abstract:

【Objective】The nutritional quality of Chimonobambusa utilis bamboo shoots at different heights ((0,10], (10,20],(20,30],(30,40] cm) and parts (upper, middle, lower) were analyzed. Understanding the nutritional variation rules and evaluating the nutritional value of C. utilis shoots at different heights and parts will provide a reference for the product development of bamboo shoots.【Method】The content of each nutrient component was determined by liquid chromatography. Principal component analysis and the subordinate function method were used to comprehensively evaluate the nutritional quality of C. utilis bamboo shoots at different heights and parts.【Result】There were differences in the nutritional composition of bamboo shoots at different heights in C. utilis. With increasing shoot height, reducing sugar, fructose, and glucose in the bamboo shoots gradually increased, whereas the contents of contents of water, crude protein, sucrose, and total acid decreased. The total sugar and flavonoid contents showed a trend of initially increasing and then decreasing. Vitamin C contents were stable. The contents of total amino acids and essential amino acids at 0-10 cm were significantly higher than those at the other three heights. In addition, there were significant differences in the nutritional composition of different parts of the bamboo shoots. From the lower part to the upper part of the shoots, the content of ash, tannins, total sugar, reducing sugar, fructose and glucose gradually decreased, while the content of water, crude protein, flavonoids, total acid and mineral elements generally increased. The contents of dietary fiber and sucrose were stable. Vitamin C content was the highest in the lower part of bamboo shoots. In the upper part of the bamboo shoots, the content of crude fat was the lowest and the content of total amino acids and essential amino acids in the upper part of bamboo shoots was significantly higher than that in the middle and lower parts.【Conclusion】The comprehensive nutritional quality of C. utilis bamboo shoots gradually decreased with increasing emergence height and decreasing bamboo shoot position.

Key words: Chimonobambusa utilis, bamboo shoot height, bamboo shoot different parts, nutritional quality

CLC Number:

S795

QIN Min, WANG Xiaoqin, BIAN Lili, WU Hongyu, YAO Wenjing, LIN Shuyan. Nutritional quality analysis of Chimonobambusa utilis bamboo shoots at different heights and parts[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2024, 48(6): 79-90.

Figures/Tables 12

Table 1

Table 2

Table 3

Table 4

Table 5

Principal component eigenvectors and loading matrix in C. utilis bamboo shoots of different heights"

品质指标 quality index	主成分1 PC 1		主成分2 PC 2		主成分3 PC 3
品质指标 quality index	特征向量 feature vector	载荷矩阵 load matrix	特征向量 feature vector	载荷矩阵 load matrix	特征向量 feature vector	载荷矩阵 load matrix
水分moisture	-0.966	-0.219	-0.235	-0.092	-0.110	-0.064
维生素C vitamin C	-0.620	-0.141	0.784	0.305	-0.032	-0.019
黄酮flavone	-0.578	-0.131	0.801	0.312	0.153	0.089
总酸total acid	0.741	0.168	0.632	0.246	0.226	0.132
单宁tannin	-0.122	-0.028	-0.828	-0.322	0.547	0.319
膳食纤维dietary fiber	-0.530	-0.120	0.148	0.058	0.835	0.487
粗蛋白crude protein	0.977	0.222	-0.207	-0.080	-0.049	-0.029
粗脂肪crude fat	0.369	0.084	-0.915	-0.356	0.163	0.095
总糖total sugar	-0.886	-0.201	0.263	0.102	-0.382	-0.223
还原糖reducing sugar	-0.997	-0.226	-0.056	-0.022	0.058	0.034
果糖fructose	-0.918	-0.208	-0.395	-0.154	-0.023	-0.014
葡萄糖glucose	-0.896	-0.203	-0.442	-0.172	-0.045	-0.026
蔗糖sucrose	0.995	0.226	0.089	0.035	-0.042	-0.024
磷P	0.703	0.159	0.711	0.277	-0.004	-0.002
钾K	0.662	0.150	0.634	0.247	-0.401	-0.234
镁Mg	-0.626	-0.142	-0.063	-0.024	-0.777	-0.453
钙Ca	0.960	0.218	0.277	0.108	0.028	0.016
铜Cu	-0.849	-0.193	0.462	0.180	0.255	0.149
铁Fe	0.415	0.094	0.584	0.227	0.697	0.407
锰Mn	0.957	0.217	-0.233	-0.091	-0.171	-0.100
锌Zn	0.946	0.215	0.071	0.028	0.316	0.184
硒Se	-0.962	-0.218	0.157	0.061	-0.222	-0.130
鲜味氨基酸 umami amino acid	0.993	0.225	0.082	0.032	0.090	0.053
甜味氨基酸 sweet amino acid	0.971	0.220	0.024	0.010	-0.239	-0.140
芳香味氨基酸 aromatic amino acid	0.904	0.205	-0.423	-0.164	-0.07	-0.041
苦味氨基酸 bitter amino acid	-0.929	-0.211	0.351	0.136	0.120	0.070
必需氨基酸EAA	0.967	0.219	-0.205	-0.080	-0.149	-0.087
总氨基酸TAA	0.979	0.222	-0.121	-0.047	-0.162	-0.095
EAA占TAA比例EAA to TAA ratio	-0.267	-0.061	-0.941	-0.366	0.208	0.121
特征值eigenvalue	19.454		6.608		2.938
方差贡献率/% variance contribution rate	67.082		22.786		10.132
累计方差贡献率/% cumulative variance contribution rate	67.082		89.868		100.000

Table 5

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Table 12

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营养成分nutrient content	H1	H2	H3	H4
含水率/% moisture content	91.51±0.09 a	91.06±0.05 b	90.43±0.06 c	90.00±0.03 d
灰分质量分数/% ash content	10.74±0.58 b	11.89±0.71 ab	13.52±2.69 ab	14.77±0.80 a
粗蛋白质量分数/% crude protein content	5.92±0.21 a	4.59±1.81 b	4.17±1.45 b	4.08±0.90 b
粗脂肪质量分数/% crude fat content	0.42±0.11 b	0.48±0.02 b	0.78±0.05 a	0.88±0.04 a
膳食纤维质量分数/% dietary fiber content	23.64±2.72 c	25.29±0.30 bc	27.52±2.27 ab	30.91±2.05 a
维生素C含量/(×10^-2 mg·g^-1) vitamin C content	15.21±3.70 a	18.72±5.41 a	19.37±2.75 a	17.05±3.48 a
黄酮含量/(×10^-2 mg·g^-1) flavone content	70.00±3.25 c	179.87±8.76 a	170.83±7.82 a	95.18±5.76 b
单宁含量/(mg·g^-1) tannin content	5.73±0.02 d	8.14±0.03 c	8.77±0.06 b	11.09±0.03 a
总糖含量/(mg·g^-1) total sugar content	437.93±15.95 d	661.05±23.33 c	1 020.59±66.02 a	844.26±39.20 b
还原糖含量/(mg·g^-1) reducing sugar content	31.65±0.28 c	43.35±0.27 b	48.56±0.58 ab	54.48±6.51 a
果糖含量/(×10^-2 mg·g^-1) fructose content	2.55±0.15 d	3.81±0.25 c	5.77±0.06 b	8.64±0.25 a
葡萄糖含量/(×10^-2 mg·g^-1) glucose content	2.85±0.05 d	3.75±0.40 c	5.79±0.12 b	8.71±0.21 a
蔗糖含量/(×10^-2 mg·g^-1) sucrose content	5.41±0.32 a	3.61±0.08 b	2.69±0.10 c	1.66±0.30 d
总酸浓度/(×10^-2 mmol·g^-1) total acid content	43.37±40.03 a	21.87±2.08 b	19.81±1.08 b	17.76±2.32 b

矿质元素 mineral element	H1	H2	H3	H4
K	6 026.25±194.44 a	5 859.83±53.04 a	6 005.49±250.02 a	5 223.66±403.32 b
P	748.08±50.77 a	759.17±102.85 a	729.92±49.11 a	649.62±48.55 a
Mg	411.80±8.74 c	325.98±15.77 d	709.32±52.14 a	570.20±43.17 b
Ca	877.85±48.23 a	699.82±41.11 b	506.67±53.99 c	283.77±80.79 d
Fe	33.47±7.10 b	79.14±11.85 a	14.53±8.00 c	8.62±2.00 c
Zn	23.76±0.65 a	21.55±3.03 a	16.07±1.17 b	15.91±2.46 b
Mn	23.24±1.17 a	11.53±1.18 b	10.26±0.42 bc	8.74±1.35 c
Cu	1.71±0.40 b	4.88±1.10 a	4.70±0.53 a	4.53±0.18 a
Se	0.077±0.004 c	0.126±0.002 b	0.179±0.008 a	0.168±0.006 a

氨基酸种类amino acid type	H1	H2	H3	H4
苯丙氨酸^▲phenylalanine	72.59±5.12 a	45.22±1.46 b	34.87±0.48 b	41.88±9.21 b
赖氨酸^▲lysine	34.55±2.04 a	25.46±1.18 b	22.02±0.64 c	20.94±1.19 c
苏氨酸^▲threonine	115.32±7.27 a	74.31±1.37 b	74.53±0.70 b	54.52±7.14 c
异亮氨酸^▲isoleucine	48.66±5.87 a	28.63±2.27 b	25.44±0.63 b	26.30±4.60 b
亮氨酸^▲leucine	59.23±7.84 a	32.61±2.73 b	30.05±0.59 b	27.69±6.47 b
缬氨酸^▲valine	107.57±17.24 a	65.57±3.50 b	63.10±2.15 b	55.91±11.14 b
色氨酸^▲tryptophan	43.91±5.36 a	33.27±0.74 b	28.33±2.21 b	25.01±4.63 b
精氨酸arginine	84.26±13.92 a	50.16±4.19 b	45.47±3.92 b	40.89±8.76 b
组氨酸histidine	279.75±21.56 a	169.14±6.77 b	171.08±7.04 b	142.89±24.98 b
甲硫氨酸methionine	13.31±2.63 a	7.49±0.58 b	6.61±1.26 b	4.47±0.54 b
丝氨酸serine	289.34±0.63 a	183.06±6.06 b	176.50±0.85 b	124.84±8.44 c
脯氨酸proline	108.86±6.78 a	70.34±2.62 b	58.53±1.34 c	30.55±5.54 d
甘氨酸glycine	22.14±0.15 a	16.26±0.43 b	17.01±1.56 b	13.58±1.35 c
丙氨酸alanine	86.76±3.60 a	67.81±2.05 b	72.89±7.82 ab	60.45±9.51 b
天冬氨酸aspartic acid	196.61±21.67 a	153.09±5.28 ab	113.08±3.46 bc	77.23±42.09 c
谷氨酸glutamic acid	65.69±10.24 a	63.79±3.72 a	60.79±9.07 a	75.91±31.02 a
酪氨酸tyrosine	149.83±27.65 a	73.12±2.23 b	63.01±1.98 b	73.05±20.30 b
总氨基酸TAA	1 778.38±50.08 a	1 159.34±31.86 b	1 063.31±26.05 b	896.14±51.85 b
必需氨基酸EAA	481.84±7.25 a	305.08±8.18 b	278.35±3.29 b	252.25±7.62 b
EAA占TAA比例/% EAA to TAA ratio	27.06±0.56 a	26.32±0.14 a	26.18±0.51 a	28.25±2.27 a

出土高度 excavated height	鲜味umami		甜味sweet		芳香味aromatic		苦味bitter
出土高度 excavated height	含量/ (×10^-2 mg·g^-1) content	占TAA比例/% proportion of TAA	含量/ (×10^-2 mg·g^-1) content	占TAA比例/% proportion of TAA	含量/ (×10^-2 mg·g^-1) content	占TAA比例/% proportion of TAA	含量/ (×10^-2 mg·g^-1) content	占TAA比例/% proportion of TAA
H1	262.30±29.48 a	14.73±0.41 a	622.42±16.87 a	35.11±1.98 a	222.42±32.75 a	12.46±0.78 a	437.88±63.59 a	24.54±1.51 a
H2	216.88±8.97 ab	18.70±0.31 a	411.79±4.21 b	35.53±0.93 a	118.35±2.75 b	10.21±0.10 b	245.16±10.81 b	21.14±0.38 ab
H3	173.87±10.47 ab	16.35±0.72 a	399.46±9.52 b	37.57±0.30 a	97.88±1.88 c	9.21±0.18 b	216.47±4.52 b	20.36±0.11 b
H4	153.14±3.10 b	16.58±5.08 a	283.94±15.94 c	32.17±4.72 a	114.94±28.95 b	12.74±1.83 a	224.83±50.10 b	24.99±2.86 a

出土高度 excavated height	主成分1 得分 PC 1 score	主成分2 得分 PC 2 score	主成分3 得分 PC 3 score	D_n	排序 rank
H1	5.921	-1.489	-0.575	3.574	1
H2	0.599	2.403	1.997	1.152	2
H3	-2.340	1.932	-2.031	-1.336	3
H4	-4.179	-2.846	0.609	-3.390	4

Nutritional quality analysis of Chimonobambusa utilis bamboo shoots at different heights and parts

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指标 index	上部 upper part	中部 middle part	下部 lower part	指标 index	上部 upper part	中部 middle part	下部 lower part
含水率/% moisture content	92.17±0.02 a	91.15±0.11 b	90.68±0.10 c	单宁含量/(mg·g^-1) tannin	4.71±0.07 c	7.86±0.14 b	10.81±0.10 a
灰分质量分数/% ash content	8.33±2.00 c	10.94±2.27 b	12.94±2.32 a	总糖含量/(mg·g^-1) total sugar	551.11±5.09 c	883.04±17.09 b	1 457.79±13.83 a
粗蛋白质量分数/% crude protein content	4.91±0.47 a	3.23±1.36 b	2.85±0.86 b	还原糖含量/(mg·g^-1) reducing sugar conteng	21.00±0.38 c	42.91±0.90 b	69.30±0.23 a
粗脂肪质量分数/% crude fat content	0.72±0.02 b	0.75±0.05 ab	0.83±0.04 a	果糖含量/(×10^-2 mg·g^-1) fructose content	2.08±0.14 c	7.03±0.24 b	12.13±0.34 a
膳食纤维质量分数/% dietary fiber content	26.99±3.77 a	27.02±1.69 a	28.89±3.05 a	葡萄糖含量/(×10^-2 mg·g^-1) glucose content	2.07±0.02 c	6.52±0.03 b	11.79±0.49 a
维生素C含量/(×10^-2 mg·g^-1) vitamin C content	19.60±2.43 ab	17.05±1.20 b	23.93±1.60 a	蔗糖含量/(×10^-2 mg·g^-1) sucrose content	1.41±0.22 a	1.16±0.24 a	1.40±0.07 a
黄酮含量/(×10^-2 mg·g^-1) flavone content	261.70±44.08 a	230.77±31.94 a	136.08±20.70 b	总酸浓度/(×10^-2 mmol·g^-1) total acid content	23.02±2.96 a	16.38±0.61 b	16.69±0.69 b

矿质元素 mineral element	上部 upper part	中部 middle part	下部 lower part
K	6 318.49±218.58 a	5 022.61±203.04 b	3 795.45±95.54 c
P	674.66±42.65 a	734.72±29.35 a	534.15±19.52 b
Mg	319.18±16.65 c	663.62±55.03 a	513.63±31.30 b
Ca	917.89±76.74 a	384.05±92.80 b	204.76±68.07 b
Fe	7.26±3.25 b	12.14±2.60 b	33.77±7.68 a
Zn	21.59±1.81 a	14.04±1.48 b	12.13±2.25 b
Mn	40.48±4.10 a	8.96±0.38 b	4.46±0.12 b
Cu	6.42±1.03 a	2.84±0.70 b	5.44±2.00 a
Se	0.148±0.073 a	0.083±0.021 b	0.153±0.024 a

氨基酸种类 amino acid type	上部 upper part	中部 middle part	下部 lower part	氨基酸种类 amino acid type	上部 upper part	中部 middle part	下部 lower part
苯丙氨酸^▲ phenylalanine	46.28±4.02 a	23.53±1.71 b	21.69±0.58 b	丝氨酸 serine	227.33±10.82 a	144.53±9.85 b	120.17±13.07 b
赖氨酸^▲ lysine	32.82±1.11 c	21.21±0.49 b	18.45±0.51 a	脯氨酸 proline	60.26±3.52 a	32.69±4.12 b	19.18±1.58 c
苏氨酸^▲ threonine	127.02±14.02 a	56.70±5.34 b	37.69±1.95 b	甘氨酸 glycine	21.34±2.94 a	11.49±2.79 b	9.17±0.89 b
异亮氨酸^▲ isoleucine	56.76±4.67 a	31.35±2.70 b	25.18±0.52 b	丙氨酸 alanine	85.79±8.90 a	48.71±3.23 b	36.20±2.97 b
亮氨酸^▲ leucine	64.14±5.64 a	29.76±3.05 b	22.13±0.42 b	天冬氨酸 aspartic acid	174.67±11.19 a	94.80±8.34 b	62.52±1.65 c
缬氨酸^▲ valine	164.82±16.87 a	81.51±5.31 b	53.01±2.81 c	谷氨酸 glutamic acid	60.82±7.67 b	79.67±6.52 a	60.79±1.75 b
色氨酸^▲ tryptophan	30.11±1.93 a	16.52±2.30 b	12.93±0.52 b	酪氨酸 tyrosine	118.01±12.33 a	51.20±1.82 b	56.40±1.98 b
精氨酸 arginine	71.85±7.35 a	22.63±1.43 b	20.19±2.16 b	总氨基酸 TAA	1 715.09±91.88 a	943.46±63.64 b	733.94±25.16 c
组氨酸 histidine	363.98±10.92 a	192.94±7.83 b	153.93±7.00 c	必需氨基酸 EAA	521.95±48.06 a	260.59±20.73 b	191.09±6.81 b
甲硫氨酸 methionine	9.08±0.74 a	4.21±0.35 b	4.31±0.23 b	EAA占TAA比例/% EAA to TAA ratio	30.40±1.41 a	27.61±0.63 b	26.04±0.19 b

部位 part	鲜味umami		甜味sweet		芳香味aromatic		苦味bitter
部位 part	含量/ (×10^-2 mg·g^-1) content	占TAA比例/% proportion of TAA	含量/ (×10^-2 mg·g^-1) content	占TAA比例/% proportion of TAA	含量/ (×10^-2 mg·g^-1) content	占TAA比例/% proportion of TAA	含量/ (×10^-2 mg·g^-1) content	占TAA比例/% proportion of TAA
上部 upper	235.49±18.85 a	13.75±1.14 b	521.74±35.27 a	30.41±0.62 a	164.29±16.34 a	9.57±0.50 b	450.02±43.51 a	26.21±1.29 a
中部 middle	174.47±14.69 b	18.48±0.34 a	294.11±24.11 b	31.16±0.52 a	74.73±3.44 b	7.93±0.28 c	217.36±14.41 b	23.04±0.55 b
下部 lower	123.31±0.63 c	16.81±0.56 a	222.41±14.24 c	30.28±0.92 a	78.09±2.56 b	10.64±0.13 a	178.42±5.93 c	24.31±0.05 b

品质指标 quality index	主成分1 PC 1		主成分2 PC 2		品质指标 quality index	主成分1 PC 1		主成分2 PC 2
品质指标 quality index	特征向量 feature vector	载荷矩阵 load matrix	特征向量 feature vector	载荷矩阵 load matrix	品质指标 quality index	特征向量 feature vector	载荷矩阵 load matrix	特征向量 feature vector	载荷矩阵 load matrix
水分moisture	-0.908	-0.199	0.418	0.147	Fe	-0.842	-0.184	0.540	0.189
水分moisture	-0.908	-0.199	0.418	0.147	Mn	0.982	0.215	0.187	0.066
维生素Cvitamin C	-0.437	-0.096	0.899	0.315	Mn	0.982	0.215	0.187	0.066
维生素Cvitamin C	-0.437	-0.096	0.899	0.315	Zn	0.994	0.218	0.111	0.039
黄酮flavone	0.875	0.192	-0.484	-0.170	Zn	0.994	0.218	0.111	0.039
黄酮flavone	0.875	0.192	-0.484	-0.170	Se	0.160	0.035	0.987	0.346
总酸total acid	0.941	0.206	0.338	0.119	Se	0.160	0.035	0.987	0.346
总酸total acid	0.941	0.206	0.338	0.119	鲜味氨基酸 umami amino acid	0.986	0.216	-0.169	-0.059
单宁tannin	0.980	0.215	-0.199	-0.070	鲜味氨基酸 umami amino acid	0.986	0.216	-0.169	-0.059
单宁tannin	0.980	0.215	-0.199	-0.070	甜味氨基酸 sweet amino acid	0.997	0.218	0.071	0.025
膳食纤维dietary fiber	0.262	0.057	0.965	0.338
粗蛋白crude protein	0.887	0.194	0.462	0.162
粗蛋白crude protein	0.887	0.194	0.462	0.162	芳香味氨基酸 aromatic amino acid	0.944	0.207	0.330	0.116
粗脂肪crude fat	0.443	0.097	0.897	0.314
总糖total sugar	-0.931	-0.204	0.365	0.128
总糖total sugar	-0.931	-0.204	0.365	0.128	苦味氨基酸 bitter amino acid	-0.985	-0.216	-0.170	-0.060
还原糖reducing sugar	-0.963	-0.211	0.270	0.095	苦味氨基酸 bitter amino acid	-0.985	-0.216	-0.170	-0.060
还原糖reducing sugar	-0.963	-0.211	0.270	0.095	必需氨基酸EAA	0.995	0.218	0.103	0.036
果糖fructose	-0.974	-0.213	0.227	0.080	必需氨基酸EAA	0.995	0.218	0.103	0.036
果糖fructose	-0.974	-0.213	0.227	0.080	总氨基酸TAA	0.995	0.218	0.099	0.035
葡萄糖glucose	-0.964	-0.211	0.267	0.093	总氨基酸TAA	0.995	0.218	0.099	0.035
葡萄糖glucose	-0.964	-0.211	0.267	0.093	EAA占TAA比例 EAA to TAA ratio	0.998	0.219	-0.060	-0.021
蔗糖sucrose	0.240	0.052	0.971	0.340
P	0.507	0.111	-0.862	-0.302
P	0.507	0.111	-0.862	-0.302	特征值eigenvalue	20.865		8.135
K	0.979	0.214	-0.203	-0.071	方差贡献率/% variance contribution rate	71.948		28.052
Mg	-0.730	-0.160	-0.683	-0.240	方差贡献率/% variance contribution rate	71.948		28.052
Mg	-0.730	-0.160	-0.683	-0.240	累计方差贡献率/% cumulative variance contribution rate	71.948		100.000
Ca	0.998	0.219	0.060	0.021
Cu	0.469	0.103	0.883	0.310

部位 part	主成分1 得分 PC 1 score	主成分2 得分 PC 2 score	D_n	排序 rank
上部upper	5.034	0.984	3.898	1
中部middle	-1.152	-3.214	-1.730	2
下部lower	-3.881	2.230	-2.167	3

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